Szegedin Goulash

1. 1

   Cut the pork into 1 inch cubes.

2. 2

   Heat the oil in a skillet.

3. 3

   Fry the diced onion until transparent.

4. 4

   Add the water and paprika.

5. 5

   Add the meat, garlic, bay leaf, cumin and salt, and simmer until the meat is well browned.

6. 6

   Drain the sauerkraut and combine into the skillet, adding more paprika if desired.

7. 7

   Simmer for about 15 minutes.

8. 8

   Mix the flour into the sour cream, and then add to the goulash.

9. 9

   Stir well, bring to a boil once, then serve!

* Per serving · 4 servings · Values may vary.

No additional tips available.